Best Curried Chicken Salad Wraps Recipes

Curried Chicken Salad Wraps image

Provided by Herb Mesa

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 12.5-ounce can of chicken (drained and rinsed)
1 granny smith apple, chopped
1 large carrot, peeled and shredded
1/4 cup raisins or dried cranberries
1 1/2 teaspoons agave nectar
1 tablespoon Greek yogurt
1 tablespoon nonfat sour cream
1 tablespoon curry powder
Salt & pepper to taste
4 whole-wheat tortillas (without trans fat or hydrogenated oils)

Steps:

Mix all the ingredients (except the tortillas) in a large bowl until combined. Add 1/4 of the mixture into each whole-wheat tortilla and roll up.

CURRIED CHICKEN SALAD WRAPS image

Yield 4 wraps

Number Of Ingredients 8

1/2 cupfat-free or low-fat mayonnaise dressing or salad dressing
1/2 teaspooncurry powder
1/8 teaspoonground black pepper
2 cupschopped cooked chicken breast (about 10 ounces)
1/4 cupsliced green onions
4 romaine leaves or 8 fresh spinach leaves
4 7-inchwhole wheat flour tortillas
1 mediumtomato, chopped

Steps:

1. In a medium bowl, combine mayonnaise dressing, curry powder, and pepper. Stir in chicken and green onion. Cover and chill for 2 to 24 hours. 2. To assemble, place a romaine leaf or two spinach leaves on each tortilla. Top with chicken mixture and tomatoes. Roll up; cut in half to serve. Makes 4 wraps Curry Chicken Salad Tomatoes:Prepare as directed in step 1. To serve, cut a thin slice from the top of each of 4 large tomatoes. Using a spoon, scoop out center of each tomato, leaving a shell. Spoon about 1/2 cup of the chicken mixture into each tomato shell. Nutrition Facts per serving: 161 cal., 3 g total fat (1 g sat. fat), 60 mg chol., 299 mg sodium, 9 g carbo., 2 g fiber, 23 g pro. Exchanges: 2 vegetable, 3 very lean meat, 0.5 fat Carb choices: 0.5